BYO Corn Salad July 07 2017
This summer has already offered up a lot of great reasons to get creative in the kitchen. With the backyard barbeques and potlucks in store, I've been brainstorming new ways to use my pantry and bring something fun and wholesome along. This past July 4th holiday I kept things simple and made a sweet corn salad and utilized D.a.T Sauce, an incredible hot sauce by Louisiana's Don Abner Tabor, to add a spicy kick. It was easy to make, and the perfect side for the variety of meats that were fired up on the grill all afternoon.
5 ears of sweet, white corn; shucked and scraped
2 roasted red pepper fillets; slice into thin strips
1-2 tablespoons D.a.T Sauce; to taste
Salt, Pepper, and a dash of Five Extra Virgin Olive Oil to finish
-Warm a small amount of olive oil in a skillet over high heat. Add the corn and quickly toss to cook. The corn will be bright yellow in color when it is ready.
-Toss the corn and peppers into your travelling party dish.
-Add your D.a.T Sauce, Five Extra Virgin Olive Oil, salt, and pepper to taste.
-Finish with a squeeze of fresh lime juice and give it a good stir.
Headed to the Shore July 29 2016
I cannot get enough of the grill in the summer, or year round for that matter. Unfortunately in my New York City apartment, we are only able to grill indoors which doesn’t have the same effect as using an outdoor grill. This weekend I am headed to the Jersey Shore and plan to spend lots of time at the beach and the pool. I’ll be firing up the grill for most of our meals, including this recipe for Beer Can Chicken. It is a fan-favorite with my family. A few tips before you begin:
- You can use any kind of beer you like, just make sure it is a normal size can. Save the tall boys for Beer Can Turkey or something like that.
- If you don’t like beer, use the canned beverage of your choice. I’ve made Coke Can Chicken and it tastes just as good.
- If you are using a charcoal grill, buy a charcoal chimney. They are worth their weight in gold, especially when you are trying to light a charcoal grill on a roof-top in London on a windy night!
1 Whole Roasting Chicken(3-4 lbs.)
1 Can of Beer
3 tablespoons La Boîte Ayala N. 16
Salt to taste
-Pre-heat the grill to medium-high (about 400°)
-Drink half of the can of beer
-To prepare the chicken, clean the cavity out by wiping with a paper towel & pat the skin dry. Rub the skin with a layer of olive oil and season with salt and La Boîte Ayala N. 16
-When grill is ready, carefully place the beer can in the chicken’s cavity and prop it up on the grill making a tri-pod with the 2 chicken legs and the beer can. Close the grill, being careful not to knock the chicken over.
-Let cook approximately one hour or until the juices run clear.
-Remove from the grill and allow to cool for 10 minutes before carving. Enjoy!
Grilling 101 July 31 2015
In the summer I love to grill. The warm weather makes it the perfect time to be outside and the fresh fruits and vegetables available lend themselves to the simple cooking technique of the open flame.
Here’s my guide to ensure your next barbecue is your best yet!
- Gas vs. Charcoal: Gas is obviously the easier method of the two, but isn’t always available. Charcoal does offer that delicious smokey flavor you look for from a grill. From my experience, if you are using charcoal, buy a charcoal chimney. It makes setting up the charcoal infinitely easier.
- Get it Hot: A hot grill is going to cook everything better. It allows you to get a nice char on the outside of your meat or fish and provides those beautiful grill marks on sliced vegetables and fruits. Once you have a nice char, I advise moving more delicate items to a place on the grill where they are getting indirect heat.
- Use the right amount of oil: You do not need a lot of oil when cooking if your grill is hot enough. It is the extra oil that causes those flare-ups. Just lightly brush your meat, fish or veggies with a smooth olive oil and place on your hot grill.
- Season it: Seasoning is super important when grilling. You know you are going to get a nice smoked flavor from the grill but don’t forget the salt, pepper or maybe you are looking for something extra special. The spice blends from La BoÎte are perfect for the grill, especially Pierre Poivre N.7.
- Timing: You want your food to cook evenly, so if you cook your steak for five minutes on the first side, make sure you cook it for five more minutes once you flip it. My grandfather used a timer when cooking steaks. He would give them an extra turn on each side to get the nice square grill marks. The meat was cooked perfectly every time.
- Let it rest: I am sure your mouth will already be watering while you are grilling but it is really important to let the meat rest for 5-10 minutes once it comes off the grill. This allows the juices to settle and stay inside the meat, making it even more delicious.
Enjoy the first weekend of August. There are still 5 more great weeks of summer ahead of us. Fire up those grills and if there is a pool nearby, even better!
A Visit to St. Louis July 24 2015
I’ve been in St. Louis, Missouri visiting my family this week. I would say St. Louis is most famous for the Gateway Arch and the Cardinals Baseball Team. By now you should know, when I travel I typically look for the food highlights in the city I am visiting. St. Louis does have a few food creations to call their own and I try to enjoy them every time I visit.
Frozen Custard – A visit home isn’t complete without a stop at Ted Drewes Frozen Custard. Ted Drewes started selling Frozen Custard 80 years ago but it wasn’t until 1959 that the concrete was invented. The concrete is a shake with mix-ins, similar to a blizzard. It is so thick you can turn it upside down! Ted Drewes frozen custard was definitely an inspiration for Danny Meyer’s Shake Shack.
Toasted Ravioli – Basically a meat or cheese ravioli that has been breaded and then baked or fried. You absolutely cannot go wrong with toasted ravioli. With a crispy outside and warm filling, dip it in marinara sauce and you’re all set.
Barbecue – St. Louis Style Barbecue involves direct grilling and a large volume of their signature sweet, sticky tomato-based sauce. Typically used on spare ribs but delicious on most other meat products.
Even with all of these delicious options, I still find myself staying in for my mother’s home cooking. In the summer, this includes a lot of tomatoes from her plants outside. I’m enjoying all of the fresh produce and time with my family.
The San Francisco Treat July 10 2015
You may remember the jingle, Rice-a-Roni, a San Francisco Treat!. I was in San Francisco last weekend and am happy to report the food scene has moved well beyond rice packets. In fact, San Francisco may just be my number two food city, behind New York City of course!
I had the pleasure of dining at Saison, where Chef Joshua Skenes is doing something amazing with food. Our table was a front row seat looking in to the pristine kitchen. The highlights of the meal for me were a battle creek trout complete with its roe and crispy skin, and a beet from their farm which had been cooked over the open fire. It tasted just like barbecue. A meal at Saison is definitely a splurge, but well worth it. The attention to detail is above and beyond and they do not miss a beat.
The other food highlight of my visit to San Francisco was a visit to the Ferry Building. The Ferry Building is home to the local Farmer’s Market three days a week and also has food stalls from many local food artisans. It is a great place to go to see what is up and coming in the food scene. California has a great climate for farming and artisans who care a lot about how their products are made. The Ferry Building Marketplace is a perfect way to showcase these products to the rest of the world. We did our best to taste a bit from everyone and made a fantastic picnic. We had coffee from Blue Bottle, cheese from Cowgirl Creamery, bread baked fresh from Acme Bread Company, chocolate from Dandelion Chocolate and fresh cherries and tomatoes from the Farmer’s Market. That made for a feast!
This trip out west has become an annual tradition for my family. I look forward to visiting San Francisco again next summer or perhaps sooner!
A Quick, Easy and Delicious Appetizer July 02 2015
I’m always looking for shortcuts that make me look like I’ve spent all day in the kitchen. This appetizer is perfect for last minute guests or just something quick to put together before your schedule guests arrive. I won’t tell them how easy it is to prepare if you don’t!
Rick’s Picks Phat Beets Happy Appy
Makes 10 servings
8 oz. Fresh Goat Cheese, softened
Crostini or Crackers(To make your own, slice a day-old baguette into ¾” rounds. Brush both sides lightly with olive oil. Bake in a 400°F oven for 7-10 minutes or until golden brown. Cool completely)
Rick’s Picks Phat Beets cut in to 1” pieces
-Spread a teaspoon of goat cheese onto crostini or cracker.
-Top with Rick’s Picks Phat Beet
-Crown with blueberry, depending on availability
Pickles for your Holiday weekend Barbecue May 22 2015
Wow, I cannot believe it is already Memorial Day weekend and the unofficial start to summer. It is time to start thinking about backyard barbecues, pool parties and picnics in the park. With that in mind, we are pleased to announce the addition of Rick’s Picks to the marketplace at Julie’s Beet.
Rick Field, founder and CEO of Rick’s Picks, started pickling at a young age making traditional pickles with his family in Vermont. Fast forward to the present and Rick is making a variety of pickles both traditional and unique new flavors. Rick brings innovation to a category that hasn’t seen change for a long time. All of the pickles are made of in season ingredients from local farmers.
Phat Beets – Aromatic Pickled Beets: We couldn’t pass up adding a beet product to our marketplace and these beets are delicious. They are sweet and tart with ginger and rosemary. Impress your friends this weekend by placing these slices on top of crusty bread and soft goat cheese.
Mean Beans – Spicy Green Bean Pickles: Some like it hot and these beans are perfect for that. Cayenne and fresh dill make sure these beans have a lot of flavor. Try adding one to your Bloody Mary or wrap with salami for a quick, delicious addition to your picnic.
Hotties- Spicy Sriracha Habanero Pickles: These pickle chips are packed with a punch. They make a great addition to your burger. Don’t forget to have a beer close by, the heat may take you by surprise.
K.O. Pickles – Kosher Organic Dill Pickles: A new addition to the Rick’s Picks family and ours as well. These traditional dill pickles are certified Kosher and Organic. On top of that they are really delicious. We recommend you put a jar out on the buffet table this weekend. You will not be disappointed.
Smokra – Pickled Paprika Okra: I have never been a fan of okra, but these pickles are helping to change that. The perfect balance of tang, zest & spice make this okra out of this world. Another great addition to your Bloody Mary or after you’ve eaten all of the okra, use the brine to marinate your brisket.
Have a great holiday weekend!